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KMID : 0380620180500040377
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Korean Journal of Food Science and Technology
2018 Volume.50 No. 4 p.377 ~ p.382
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Validation of an analytical method of oxyresveratrol for standardization of Mulberry (Morus alba L.) branch extract as a functional ingredient
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Jeon Young-Hee
Choi Sang-Won
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Abstract
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An HPLC method was developed to quantitate a marker, oxyresveratrol (ORT), for the standardization of mulberry branch extracts (MBE) as a functional ingredient. HPLC was performed on a C18 column with a gradient elution using 0.05% H3PO4 and acetonitrile at a flow rate of 0.8 mL/min, and detected at 320 nm. The HPLC method was validated according to Korea Food and Drug Administration (KFDA) guideline of analytical procedures with respect to specificity, linearity, accuracy and precision. Calibration curve of ORT showed high linearity (R2=1), and limits of detection and quantification were 0.3 and 1.0 μg/mL, respectively. Relative standard deviation values from intra-and inter-day precision were less than 3.52 and 4.70%, respectively. Recovery rate ranged from 97.64% to 103.69%, and ORT content in MBE was approximately 3.78%. These results suggest that the HPLC method developed for the analysis of ORT in MBE is simple, efficient, and could contribute to the quality control of MBE.
KEYWORD
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KEYWORD
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mulberry branch extract, oxyresveratrol, HPLC method, validation
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